Glazed Fruit Pie


3/4 c Finely chopped ginger snaps
1/2 c Finely crushed grah. cracker
1 T Sugar
3 T Butter, melted
1 ea Env. unflavored gelatin
8 oz Can pineapple slices
2 ea Small bananas
2 c Sliced strawberries
2 ea Kiwi fruit, peeled and slice

Stir together gingersnaps,
graham crackers and sugar.
Drizzle with margarine, tossing to combine.
Press onto bottom and up
sides of a 9" pie plate to
form a firm, even crust. Bake in a 375-degree
oven for 5 minutes. Cool.

For glaze, drain pineapple, reserving
juice(unsweetened juice).
Cut pineapple into small pieces and set aside.
Add enough unsweetened pineapple juice
(about 1 1/2 cups) to the reserved
juice to make 1 3/4 cups total liquid.
In a small sauce pan stir together
pineapple liquid and gelatin,
then let stand 5 minutes. Stir over low heat
until gelatin dissolves.
Cover and chill to the consistency
of unbeaten egg whites (partially set).

Spread 1/3 cup of the glaze over bottom of crust.
Slice bananas and arrange over glaze.
Top with another 1/3 cup of glaze
and arrange strawberries over glaze.
Stir together pineapple pieces and
remaining glaze,
then spoon over strawberries.
Chill for 2 to 4 hours or
until set.
Before serving, arrange kiwi fruit on pie.